Fish Amandine Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

Steps:

• Preheat oven to 350ºF. In a small bowl, combine bread crumbs, almonds, salt and butter or margarine and mix well, (if it is necessary add additional butter, mixing well until crumb mixture begins to hold together.).
• Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fillets and cover evenly with the crumbs mixture, lightly pressing into the fish fillets.
• Place them skin down in a baking pan large enough to hold in a single layer, (or use a baking pan with a low rack to hold fish above and the water under the rack.).
• Carefully pour water around the fish to about 1/8 inch depth and bake for about 15-20 minutes or until fish flakes when tested with a fork.
• Note: Take special care when pouring the thinnest possible layer of water around the fish, so don't wash away or wet the topping. This step helps to ensure that the fish cooks up moist and tender.

Steps:

• In a shallow dish, whisk together the egg and the milk.
• Dip fillets, letting excess drip off, and dredge in seasoned flour.
• Shake off excess.
• Heat butter in large skillet over moderately-high heat until foam subsides and cook fish in 2 batches for 3-4 minutes per side, or until it just flakes.
• Transfer to a platter and keep warm in a 200F oven.
• Add almonds to skillet and cook over moderate heat, stirring, for 1 minute, or until they are pale golden.
• Add lemon juice, Worcestershire Sauce and parsley.
• Cook mixture, stirring, until it is heated through and spoon sauce over fish.

Steps:

• Combine the sweet paprika, smoked paprika and hot paprika, and the garlic powder in a small bowl. Sprinkle the fish with salt and pepper, and then sprinkle evenly, but sparingly, with the paprika mixture, and rub it in.
• Heat a large, heavy skillet over medium-high heat, and add enough oil to coat the bottom of the skillet. When the skillet is hot, add the fish and sear on one side until dark, 3 to 4 minutes. Add the lemon zest and shallots to the skillet. Flip the fish; add the butter and almonds; and cook, basting the fish using a large spoon, until the almonds brown and the fish tests tender in the center when poked with a fork or toothpick, 2 to 3 minutes. Pick out the lemon zest and discard.
• Transfer the fish, along with the shallots, almonds and some of the butter, to plates and serve right away.

Steps:

• Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
• Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
• Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.

Steps:

• Use fresh or frozen trout make sure the fish is fully defrosted.
• Make sure the broiler is on and is very hot (preheat).
• Tost the almond in about 1 tbs of butter, keep warm.
• Cut the lemon into 3 or 6 slices.
• Place 1/3 of the lemon in the cavity of each fish.
• Line a broiler tray with buttered foil.
• Smear a little butter on each side of the fish.
• Broil trout for abou 5 minutes.
• Turn the fish carefully smear a little more butter and broil for about 5 minutes more.
• Ganish the trout with the toasted almods.
• If you are deboning add the almonds after the deboning has been done.

Steps:

• Divide watercress between 2 plates; set aside. Blend 4 tablespoons almonds and flour in processor until almonds are finely ground. Transfer flour mixture to shallow bowl. Sprinkle fish with salt and pepper. Add fish to flour mixture; toss to coat.
• Melt 1 tablespoon butter in large skillet over medium-high heat. Add 2 tablespoons almonds. Sauté until toasted and golden, about 2 minutes; transfer to bowl. Melt 2 tablespoons butter in same skillet. Add fish; sauté until cooked through, about 2 minutes per side.
• Arrange fish atop watercress. Add dry white wine to skillet. Whisk over medium heat until sauce comes to simmer. Season sauce with salt and pepper. Spoon sauce over fish, then sprinkle with toasted almonds. Garnish with lemon wedges and serve.

Steps:

• First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
• Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
• If applicable, debone the fish and remove the skin.
• Salt and pepper the fish, to taste.
• In a small bowl, mix eggs and water together to make an egg wash.
• Place flour in a shallow pan.
• Place the almondine breading in another shallow pan.
• Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
• Preheat saute pan using medium heat.
• Add the butter and melt, being careful not to burn.
• Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
• Optional: Sprinkle chopped parsley on top of the fish before serving.

Steps:

• Combine the melted butter and lemon juice in a shallow dish. Dip the fish fillets in the butter mixture, and place in an ungreased 13x9x2 inch baking dish.
• Sprinkle the fillets evenly with the Creole seasoning. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle the fillets with the sliced almonds, and bake an addtional 10 minutes or until the fish flakes easily. (Cooking time varies with the thickness of your fish).

Steps:

• Rinse and pat dry trout. Season inside and out with salt and pepper to taste. Dredge trout in flour.
• Heat 2 tablespoons butter in large skillet over high heat until melted. Add trout and brown both sides. Lower heat to medium and cook for about 5 minutes on each side or until cooked through. Remove trout to a serving plate and keep warm.
• Wipe out pan and add 2 tablespoons butter. Cook butter over medium heat until it just begins to brown. Add the almonds and brown.
• Pour sauce and almonds over fish and sprinkle with lemon juice and parsley. Garnish with fresh lemon slices.